White Wine Butter Sauce Recipe: A Simple Staple that Goes a Long Way




If you are looking for a quick and easy white wine butter sauce recipe, look no further! White wine butter sauce is a rich, delicious to many seafood dishes, such as mussels, scallops, and tilapia, and it’s also a great sauce to have on hand for mushrooms. It adds that little extra something to a dish that otherwise might be considered mundane.
This white wine butter sauce recipe requires ¼ cup of shallots (finely diced), ½ cup of white wine, 2 tablespoons of white vinegar, 4 tablespoons of heavy cream, 8 tablespoons of butter, 1 pinch of kosher salt to taste, and 1 dash of freshly ground black pepper.

The first thing you need to do with this white wine butter sauce recipe is combine the shallots with the white wine and vinegar in a saucepan. Gently simmer this mixture until 90% of the liquid has evaporated. Next, add the heavy cream. You can substitute water here, though heavy cream is recommended. If you add nothing, your sauce will be too thick. Check the inside of your saucepan to make that no browning has occurred on the sides. This will discolor your sauce, so if there is any browning, wipe it off with a wet towel.

Next, you need to cut the butter into 1-inch cubes and add them to the mixture and whisk it over medium heat until all the butter has been thoroughly incorporated into the mixture. Now is the time to taste the sauce and adjust the seasoning if need be. If it seems a bit flat, add some more vinegar. Add the vinegar very slowly, just a few drops at a time to be safe. If your sauce is a bit acidic or harsh, add some more butter and whisk until combined.
If you want to add a bit more zing to this white wine butter sauce recipe, you can add lemon, grapefruit or orange zest with the shallots and one teaspoon of the corresponding juice for a more citrus-y flavor. For a more Oriental, spicy flavor you can also add finely grated ginger root.

If you need to save some of the sauce, it can keep for several hours as long as it is kept warm, such as in an oven or you can even put the whole pan in another pan containing a bit of warm water. If you need to keep it for a few hours, you’ll have to check on it every half hour or so and whisk in some heavy cream or water. If you forget to do this every thirty minutes and it breaks on you, feel free to whisk in several tablespoons of your heavy cream, but this remedy will only work once. Chances are, however, that your family will have little trouble eating every last morsel of this delicious, rich sauce. While it is low in carbs, it’s not low in fat, so enjoy it sparingly. It has a very intense flavor, however, so this shouldn’t be a problem for most.

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